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Dessert

Rice Waffles

Rice waffles are a batter of soft‑boiled rice, milk, eggs, flour, and salt baked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Waffles

Ingredients

Directions

Make the batter

  1. In a saucepan, mix the soft-boiled rice with the milk over medium heat, stirring until hot.

  2. Remove from heat and beat the egg yolks with the cold milk until smooth, then add to the rice.

  3. Stir in the salt and enough flour to create a batter that holds a drop from the spoon.

  4. Beat the egg whites until stiff, then gently fold them into the batter.

Bake and serve

  1. Preheat a buttered waffle iron and pour in the batter. Bake until golden.

  2. Serve hot, dusted with powdered sugar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Soft-boiled rice
Gives the batter body and a tender, moist crumb inside the waffle.
Egg yolks
Add richness and emulsify the batter, helping it bake smoothly and tender.
Egg whites
Whipped to stiff peaks, they add lift and an airy, lighter texture.
Flour
Provides structure so the batter holds its shape and bakes into a firm waffle.
Milk
Adds moisture and softens the batter while helping the surface brown.

The step that matters

Folding in the egg whites. Stiff whites hold the air that lifts the batter. Stirring them in vigorously knocks that air out, so folding gently keeps the waffles light instead of dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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